Chicken Potato Curry Recipe (Gluten Free)

This chicken potato curry recipe uses simple ingredients to create a flavorful and satisfying curry. Serve it over rice or with naan bread for a complete meal. This one is sure to please everyone at the dinner table. It is packed with lemongrass, coconut milk, miso or curry flavor, sweet potatoes and spices. It is easy to make and perfect for a gluten free, dairy free meal prep! It is gluten free, dairy free and nut free.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Servings 4 servings

Ingredients

2 boneless skinless chicken breasts
1 onion chopped
1 sweet potato peeled and diced
2 tablespoons lemongrass paste
1 14.5 oz can diced tomatoes, undrained
½ cup coconut milk
2 tablespoons miso paste or curry paste choose depending on your liking

Instructions

In a large pot or Dutch oven, cover the chicken breasts with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks. Set aside.
While the chicken simmers, heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the lemongrass paste and cook for an additional minute, allowing the flavors to release. Add the diced sweet potato and cook for another 2-3 minutes, stirring occasionally.
Pour in the diced tomatoes with their juices and the coconut milk. Bring to a simmer and cook for 10-12 minutes, or until the sweet potato is tender. Stir in the miso paste and simmer for another 2 minutes, allowing the miso to meld with the flavors.
Return the shredded chicken to the pot and stir to combine. Heat through for a minute or two. Taste and adjust seasonings with salt and pepper if desired.

Notes

For a thicker curry, mash some of the cooked sweet potato into the sauce before adding the chicken back in.
If you don't have lemongrass paste, you can substitute 1 teaspoon of grated ginger and 1/2 teaspoon of ground lemongrass.
You can adjust the spice level to your preference by adding a pinch of red pepper flakes or a chopped fresh chili pepper.
For a richer curry, use full-fat coconut milk.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To make this Chicken Potato Curry low carb, skip the rice or naan and serve it over cauliflower rice or with a side of roasted vegetables.

For a low-fat option, use fat free Greek yogurt for the creamy base instead of coconut milk.

To make this Chicken Potato Curry vegan, swap the chicken for chickpeas or lentils.